Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon (quarter both lemons for 4 servings). Thinly slice chili, removing seeds for less heat.

Once water is boiling, add gemelli to pot. Cook until al dente, 9-11 minutes. Reserve 3/4 cup pasta cooking water (1 cup for 4 servings), then drain.

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Stir half the Tuscan Heat Spice (use all for 4 servings), half the lemon zest, and a pinch of chili and salt (we used 1/2 tsp; use 3/4 tsp for 4) into pan with sausage. Cook, stirring, 30 seconds to 1 minute.

Stir 1/2 cup reserved pasta cooking water (3/4 cup for 4 servings) and juice from 1 lemon wedge (2 wedges for 4) into same pan. Bring mixture to a simmer, scraping up any browned bits from bottom of pan. Turn off heat; stir in cream cheese, half the Parmesan (you’ll use the rest later), and salt. Cook, stirring, until smooth.

Stir gemelli, peas, and 2 TBSP butter (4 TBSP for 4 servings) into pan with sauce until peas are warmed through and butter is melted. If needed, stir in more reserved pasta cooking water 1 TBSP at a time until pasta is coated in a creamy sauce. Season with salt and pepper. Divide between bowls. Sprinkle with remaining Parmesan, lemon zest, and chili if desired. Serve with remaining lemon wedges on the side.